Parmigiana Recipe

Wash, slice and add salt to the aubergine. Leave it in a strainer for half an hour.

parmigiana (1)

Remove the water and fry the aubergine ( eggplant ) slices in hot oil. Then place them on a dish covered with kitchen paper to absorb the ( olive ) oil.

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In the meanwhile prepare a tomato sauce using canned tomatoes, salt and basil.
In a tray, pile up layers of aubergine slices and tomato sauce. Feel free to add mozzarella or Cheddar or Parmesan to each layer – or even cooked ham slices.
Grate some Parmesan or Grana Padano on the top layer. Some people substitute the cheese with breadcrumbs, but I recommend cheese 😉
Cook it in the over for about 20 minutes, or until the cheese is golden and the sauce less liquid.

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Serving suggestion: with salad, or spaghetti with tomato sauce, or cous cous, or fresh-baked crunchy bread. ( see more in the pics below )

Enjoy this awesome, mouth-watering dish!!!

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8 commenti Aggiungi il tuo

  1. apuginthekitchen ha detto:

    Love it, especially because there is eggplant instead of pasta.

    Mi piace

    1. Cosmo ha detto:

      Thanks! yes, it’s a good variant for a change, or diets, or gluten free dishes!

      Mi piace

  2. G’day! Your photos are mouth-watering to me, true!
    Might have to put eggplant parm on my list to do!
    Cheers! Joanne
    Looking for some food love on FB too! http://www.facebook.com/whatsonthelist

    Mi piace

    1. Cosmo ha detto:

      Just liked your page 😉 It d be great to see my recipe in the list 😉

      Thanks for visiting my blog!!!

      Mi piace

  3. redrice57 ha detto:

    Reblogged this on From Alfredo's With Love and commented:
    A wonderful article about a wonderful dish from a terrific blog.

    Mi piace

    1. Cosmo ha detto:

      thanks for sharing 😉

      Mi piace

  4. jovinacooksitalian ha detto:

    Love eggplant! Beautiful photos also.

    Mi piace

    1. CosmopolitanEly ha detto:

      appreciated!

      Mi piace

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